Cheesy Vegetable Lasagna

154 Reviews 9 Pics
  • Prep

    35 m
  • Cook

    35 m
  • Ready In

    1 h 20 m
Rachel
Recipe by  Rachel

“A rich, cheesy lasagna loaded with vegetables. You could also omit all veggies except broccoli for a broccoli lasagna.”

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Ingredients

Adjust Servings

Original recipe yields 12 servings

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
  2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
  3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
  4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well.
  5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
  6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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Reviews (154)

Rate This Recipe
Bob Loblaw
441

Bob Loblaw

Great recipe, benefitted by some spice! I compiled many of the suggestions here and came up with a version that I think tastes great. 1. I cook the zucchini separately from the rest of the veggies so they can have their own layer in the lasagna. 2. I heavily seasoned all the veggies with several big shakes of basil and oregano, salt (several large pinches), pepper and garlic. I added ~5 cloves to kick it up. I also threw in a few shakes of crushed red pepper. 3. I added garlic powder to the white/parmesan sauce. Butter would richen it up, but I wanted to try to keep it somewhat healthy. 4. I added some tomato slices to the top of the pile, then smothered it in mozz + parm cheese. It adds a nice flavor, and is a nice visual touch in my opinion... 5. I cook mine for about 45-50 minutes, uncovered, in order for the top to brown.

veggielife
198

veggielife

This is an overall good recipe. I was skeptical about cooking it at first because of the previous reviews stating that it was bland and time consuming. However, you have to simply know your own taste when preparing any foods. As for the kitchen novice, no excuses! I am a 21 year old college student who is just learning how to cook! As for complaints about the spinach mixture, you must like spinach enoungh to withstand the bitter taste. I love spinach but still used more than enough pepper to hide the taste. I will agree that this does take longer than listed. But the max time it took me was approximately 1 hour and 45 minutes. If you think about it, it actually takes 60-90 mins to cook a store bought lasagna. Also, I took the advice of some reviewers. I did add diced tomatoes, added butter to the flour mixture to prevent the taste of flour, reduced the amount of ricotta/cottage cheese used, and increased the amount of parmesean. Now, I ran short on veggies and cheese because the recipe does not state how many layers are suppose to be made. But the recipe still came out good having been my first time to cook lasagna and I do not mind eating what I have cooked for the next coupla days until it is gone!!!

BUNNYH0NEY
146

BUNNYH0NEY

I make a similar lasagna, if you want to make it more flavorful, substitute the sauce by adding a can of cream of celery soup to the ricotta cheese mixture, you will love it!

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Nutrition

Amount Per Serving (12 total)

  • Calories
  • 375 cal
  • 19%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 37 g
  • 12%
  • Protein
  • 25 g
  • 50%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 530 mg
  • 21%

Based on a 2,000 calorie diet

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